Cakes - Red Velvet

Red Velvet Cake

Red Velvet Cake: 2.5 kg, 8 inches

Topping: Cream cheese and fresh cream

Red Velvet cupcakes (medium only)

Topping: Cream cheese and fresh cream

Minimum: 25 cupcakes

Black Forest Cake

I baked this for my mother's birthday. I have never baked a Black Forest cake before and honestly it isn't on my list of favorite cakes! But it is my mother's and birthday punya pasal I tried.

For the sponge cake you can either buy the ready made sponge cake mix (250 g) from the shops or try this.

Black Forest Cake

The sponge cake
source: Puan Anna

5 eggs
170 g castor sugar
1 tsp ovalette
100 g all purpose flour ( I used tepung gandum blue key)
1 tsp baking powder
40 g cocoa powder (I used Meriah)
70 g oil (I used Daisy Corn Oil)

Beat eggs, sugar and ovalette until light and fluffy.
Fold in flour, baking powder and cocoa powder in batches slowly.
Lastly with a spatula fold in the oil.

Line and grease a 8 in tin and bake for 30 - 35 min, depending on your oven. Keep checking.



1 tin of pitted dark cherries (available at Baking goods shops)
450 ml non diary whipping cream

For the cherry syrup
Drain the cherries and save the syrup. Boil the syrup with 1 Tbsp of sugar, more if  you like it sweeter and 1 Tbsp of corn starch. Cool and set aside.

Chopped the cherries but put aside about 10 to decorate the cake later.
Whip the cream until stiff. Make sure the cream is cold when you start beating, it would take about 10 minutes.


Assemble the  cake.

Sliced the cake into two halves. Brush one layer with the syrup before spreading the cream and cherries.
Put the other half over the cream and cherries before covering the rest of the cake with the remaining cream. You can either pipe rosettes on the cake or cover the sides with chocolate rice. The saved cherries or other fresh fruits can also be used to decorate the cake.

Use your imagination to decorate the cake, good luck!

Black and White Russian Cake

I want to share this amazing recipe that I came across a few months back. Yes, it was that long ago as I wasn't sure if I could bake this cake!
I always looked, stared and reread several recipes of the same cake before finally deciding which one was the easiest to execute.
That said, it was another few weeks before I bought the ingredients and actually got down to baking it.
Easier said then done, my first attempt didn't quite turn out as I wanted, believe me it wasn't the recipe or instructions it was just me. I tried again and again and it was at my fourth experiment did I succeed!
Thanks so much to kak ita! 

The recipe was for a square cake, but I preferred a round one.
The recipe is divided into 3 parts, you'll understand why I took so long to bake this.

Black and White Russian Cake.
source: Azlita from masam manis


The Moist Chocolate Cake

A
300 g all purpose flour (I used tepung gandum blue key)
100 g cocoa powder (any brand will do)
1 tsp baking soda
1 tsp baking powder

B
3 eggs
400 g castor sugar
1 tsp vanilla

C
250 ml (1 cup) milk (I used low fat Marigold)
250 ml (1 cup) oil (I used Daisy Corn Oil)

D
250 ml hot water

Method
Sieve A and put aside.
Beat B until light and fluffy. The mixture should turn frothy and whitish.
Add in the milk and oil. Beat again.

Using a spatula gradually add in A, in batches. Don't overmix as the cake will be full of holes.
Lastly add in the hot water.

Bake in 2, 8 in cake tins for about 35 mins at 170 c. Baking time varies depending on your ovens.

Allow cake to cool on wire racks.



The Cream Chesse

A
12 g gelatine powder (about 11/2 Tbsp)
60 g water
Kak ita explains it better than me, so please refer here method

B
400 g cream cheese (I used Fatura) 
2 tsp coffee (I didn't)
60 g icing sugar (please sieve first)

C
300 g non diary whipping cream (cold, don't take out of fridge until you are ready to whip) (not available in supermarkets, only baking goods shops)

Method
Make sure the cream cheese is at room temperature or it would be difficult to beat and will be lumpy.
Beat B until soft and smooth.
Add in A and beat again until smooth.

In a separate bowl, whisk the cold non diary whipping cream until stiff. This takes about 10 minutes or more if you're using a hand mixer or manual labor. Lenguh tangan!

Add the now stiff cream to the cream cheese. Put it into a piping bag and into the fridge to cool.



The Chocolate Ganache.

A
250 ml diary whipping cream (available in supermarkets near the cheese, yogurt sections I used Emborg)
40 g glukos syrup

B
400 g dark cooking chocolate (I use cooking chocolate by Meriah)
30 g butter or magarine

Boil A in a small pot until small bubbles appear. Take off heat and put in the chopped chocolate.
Don't stir yet, let it be. Gently stir occasionally and add in butter.

The chocolate will thicken, put in a piping bag and into the fridge to cool.


Nescafe syrup.
1 Tbsp nescafe
1/4 cup of warm water



Now to assemble the cake.

Its best to allow cake to cool completely before slicing it. I sliced each cake into two, so I get 4 layers.

Place one  layer on a cake board and brush with syrup.
First in the middle of the cake pipe a round about the size of a 20 sen coin of cream cheese.
Then pipe the chocolate ganache around it. Keep alternating chocolate and cream cheese until you reach the sides of the cake.
see picture here.


For the next layer start with chocolate ganache and repeat the same steps.

The first and third layer should be the same and the second one different for the effects later.
Stack cakes on top of each other and cover with the remaining cream cheese. Cool in fridge.

Double boil the remaining chocolate ganache. I just place the bowl of chocolate ganache over a smaller bowl of hot water while gently stirring as the chocoalte melts. 

Take the cake out of the fridge, the cream cheese should hardened. Pour the rest of the ganache over the cake. Cool again in the fridge before serving. This cake is easier to cut when cold. 


Good luck!











    

Cakes - Black and White Russian

Black and white Russian

A moist cake laced with chocolate ganache and cream cheese with whipped cream.

Topping: cream cheese with whipped cream and chocolate ganache.

Weight: 2.5 kg (8 inches)

Cakes - German Black Forest

Classic German Black Forest Cake

A timeless classic cake with dark cherries and fresh cream. It's light and moist.

Weight: 2.5 kg (8 inches)

Decided what you wanted? Just email us at pawchunmin@gmail.com with:

1. Your order and amount.

2. When do you want it (at least a week before).

3. Your name, contact number.

4. Please may full payment via Maybank acc. (for security reasons, the acc no will be given once the order is confirmed)

5. Please sms us at 0176843557 once payment is made and state TIME, DATE and AMOUNT
 if payment is made online or banked in.

Free delivery within the Klang Valley.

Pick up points:

KL Festival City.

1 Utama, Bandar Utama.

Wangsawalk

Aeon Alpha Angle

KLCC


Thank you very much for your order!

Cakes - Devil Food Cake

Devil Food Cake 

A really devlish moist chocolate cake with a sinful topping of melted chocolate and butter! 

Devilious! A piece is NOT enough!

Weight: 2.5 kg

8 inches